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–+ servings

Boeuf Bourguignon Keto

Julia Child's masterpiece and France's most beloved braised dish — tender chunks of beef slow-braised in Burgundy wine with lardons, pearl onions, and mushrooms.
Print Recipe
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Course: Main Course
Cuisine: French
Servings: 6 servings
Calories: 580kcal

Ingredients

  • 1.5 kg beef chuck or brisket cut into 5cm cubes
  • 750 ml Burgundy Pinot Noir
  • 200 g lardons
  • 300 g button mushrooms
  • 200 g pearl onions
  • 4 garlic cloves
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 300 ml beef stock
  • 2 tbsp tomato paste
  • Bouquet garni
  • Salt and pepper

Instructions

  • Marinate beef in wine with bouquet garni overnight if time allows. Pat beef dry before browning.
  • Brown lardons until crispy. Remove. Brown beef in small batches in butter and oil over high heat. Remove.
  • Brown pearl onions. Remove. Sauté garlic. Add tomato paste, cook 2 minutes.
  • Return beef, add strained wine and enough stock to almost cover. Bring to boil.
  • Simmer covered very gently 2–2.5 hours until beef is almost tender.
  • Add mushrooms, lardons, and pearl onions. Simmer uncovered 30 minutes until sauce reduces and glosses.
  • Season and serve from the braising dish with fresh parsley.

Nutrition

Serving: 1serving | Calories: 580kcal | Protein: 52g | Fat: 32g | Fiber: 2g
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